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Butternut Squash Soup with Cinnamon Recipe

The golden color, smooth and creamy texture and wonderful taste of this soup is a welcome addition on a chilly fall day. It has a slightly tangy flavor from the cream cheese, and the cinnamon really comes through.—Jackie Campbell, Stanhope, New Jersey

TOTAL TIME: Prep: 30 min. Cook: 6-1/4 hoursYIELD:14 servings

Ingredients

1 medium onion, chopped

2 tablespoons butter

1 medium butternut squash (about 4 pounds), peeled and cubed

3 cans (14-1/2 ounces each) vegetable broth

1 tablespoon brown sugar

1 tablespoon minced fresh gingerroot

1 garlic clove, minced

1 cinnamon stick (3 inches)

1 package (8 ounces) cream cheese, softened and cubed

Directions

1.In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low for 6-8 hours or until squash is tender.